32of32Roasted artichoke and cippolini terrine is the first course of the 19th Annual Chef's Dinner at Houstonian Hotel on Wednesday, April 17, 2019, in Houston.Photo: Yi-Chin Lee, Staff photographer

It's entirely possible that the Houston Food Bank's annual "Chef's Dinner" is one of the philanthropic community's most underrated and under-the-radar events. If you've never heard of it, you're not alone. If you're never attended, you're truly missing out.

On Wednesday night, approximately 320 in-the-know diners joined her and fiancé Michael Marek at the Houstonian for the 19th annual foodie-fest. Local celebrity chefs served five courses - in addition to two passed hors d'ouevres crafted by chef Judd Lohof and the Food Bank's own 535 Catering - with wine pairings from Imagery Estate Winery and AVA Grace Vineyard.

First up, chefs Robert Del Grande and Elliott G. Kelly admitted that they initially couldn't decide what to serve, so Kelly dreamed up a roasted artichoke and cippolini terrine. Vegetarians in the audience ate it up, pun intended.

The next three courses played to the carnivorous crowd. The Houstonian's executive chef Neal Cox served Post Oak wood grilled redfish; Rainbow Lodge's chef Mark Schmidt rolled duck confit into a ricotta-stuffed crêpes; and for the grand finale, meat-lovers rejoiced over chef Jeff Taylor of (where else?) Steak 48 and his Wagyu filet mignon topped with Maine lobster, black truffle, creme fraiche and caviar on a potato bellini.

Not to be outdone, Pâtisserie Paris Je T'Aime's chef Nga Rogers ended the meal on a high note with her trio of vanilla, salted caramel and cassis St. Honoré puff pastries.

After the feast, dinner chairs Sara and Phil Hawk sweetened the deal more than dessert ever could. The couple offered to donate $25,000 toward the food bank's mission to stabilize Houston's food-insecure families if attendees could raise $300,000.